Sauerkraut in the oven stewed

Delicious, savory sauerkraut stewed in the oven. This cabbage turns out to be very tasty, with a subtle aroma, slightly spicy with a sweet and sour taste. This option is perfect for fasting, but it can also be done with mushrooms, meat, brisket or sausage.

Lyalich

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Sauerkraut

350

Carrots

Onion

Vegetable oil

Salt

to taste

Sugar

Ground black pepper

to taste

Dill

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 40 % 6 g

Carbohydrates 47 % 7 g

77 kcal

GI: 86 / 0 / 14

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare all the necessary ingredients for cooking sauerkraut stewed in the oven. Cabbage can be bought in a store or at the market. But it is best to use homemade cabbage. Here you will be both in quality and taste, you are sure for sure.
Step 2:
Sauerkraut squeeze and rinse in cold water, squeeze again. If the cabbage is very sour, it can be soaked in cold water for a short time and then rinsed. Or pour cold, add a little soda, mix and wait until the reaction ends. Drain the water, rinse the cabbage and squeeze.
Step 3:
Carrots and onions are cleaned and rinsed. Grate the carrots on a coarse grater, and finely chop the onion. Pour vegetable oil into a frying pan and heat it over medium heat. Put the chopped vegetables and fry for 5-7 minutes. Instead of vegetable oil, you can take butter, it will not be worse.
Step 4:
Add our fried vegetables in a bowl to the squeezed cabbage and mix. Add sugar, black pepper and mix again.
Step 5:
We take a baking pot and lubricate its walls with vegetable oil. Pour a little water and put the prepared sauerkraut into it. And although it will drop during quenching, I do not recommend to mash it too much. Close tightly with a lid from the pot.
Step 6:
Put in a hot oven and simmer for 40-55 minutes, until the cabbage is ready. During cooking, it is advisable to mix the cabbage several times and make sure that it does not burn. If it is not ready yet, and there is no liquid, pour some more water. It is because of burning, cabbage subsequently has a very dark color and not an appetizing burnt smell. This smell will not be able to kill anything and everything that you have prepared will have to be thrown away.
Step 7:
After cooking, take out the pot, carefully remove the lid, as there is hot steam under it, and put it on plates and sprinkle with dill. It can be served with rye bread, meat, chicken or fish, herbs and vegetables.
Step 8:
Bon appetit.